Copyright Thomas Saaristo  All Rights Reserved
Shrimp scampi
This classic Italian American dish is easy to prepare and very versatile. Serve it over
rice, over linguini or simply from individual gratin dishes accompanied by good crusty
bread with which to soak up the buttery garlic sauce

4 tablespoons butter
4 tablespoons extra virgin olive oil
, preferably Spanish
2 pounds large, 21 - 25, peeled shrimp
4 cloves garlic, finely minced
Zest of 1 lemon

Juice of
zested lemon
Big pinch sea salt

Black peppercorns in a pepper mill

Fresh chopped parsley
2 slices Pepperidge Farm white bread, crusts removed and processed to bread crumbs

in a food processor

Heat the butter and olive oil t
ogether in a saute pan over medium high heat. When the foam from the butter has
subsided, add the
garlic, shrimp and lemon zest. Sear for 90 seconds. Turn the shrimp
over and sear another 90 seconds to 2 minutes or until the shrimp just turn opaque

Remove from heat,
spritz with lemon juice and season with salt and pepper to taste.
prinkle with parsley and breadcrumbs

Serve Shrimp scampi immediately